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Brown Butter Triple Chocolate Blondies Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 27 minutes
  • Total Time: 37 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in the rich, nutty flavor of Brown Butter Triple Chocolate Blondies. These decadent treats combine the deep caramel notes of browned butter with a luscious blend of milk, semisweet, and bittersweet chocolate chips. Perfectly chewy with a hint of flaky sea salt to enhance the chocolatey goodness, these blondies are a crowd-pleaser for dessert or any time you crave something sweet.

Ingredients

Scale

Butter Mixture

  • 1 ½ sticks unsalted butter
  • 1 cup dark brown sugar
  • ¼ cup granulated sugar
  • 1 tbsp milk
  • 2 tsp vanilla extract

Eggs

  • 1 large egg
  • 1 egg yolk

Dry Ingredients

  • 1 ½ cup all-purpose flour
  • ¾ tsp fine sea salt
  • ¼ tsp baking powder

Chocolate Chips

  • ½ cup milk chocolate chips
  • ½ cup semisweet chocolate chips
  • ½ cup bittersweet chocolate chips

Topping (Optional)

  • Flaky sea salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it to ensure the blondies don’t stick.
  2. Brown the Butter: Melt the unsalted butter in a pan over medium heat. Continue cooking it until it turns a rich golden brown color and releases a nutty aroma. This process intensifies the flavor. Pour the browned butter into a bowl and allow it to cool slightly so it doesn’t cook the eggs in the next step.
  3. Mix Sugars and Liquids: To the cooled browned butter, add dark brown sugar and granulated sugar. Whisk until the mixture is smooth and well combined. Then stir in the milk and vanilla extract for added moisture and flavor.
  4. Add Eggs: Incorporate the large egg and egg yolk into the mixture. Whisk thoroughly until the batter becomes smooth, glossy, and well emulsified.
  5. Combine Dry Ingredients: Gently stir in the all-purpose flour, fine sea salt, and baking powder. Mix just until all the dry ingredients are combined to avoid overworking the batter which could make the blondies tough.
  6. Fold in Chocolate Chips: Fold in the milk, semisweet, and bittersweet chocolate chips, reserving a small handful for topping to create a visually appealing and extra chocolatey crust.
  7. Spread Batter and Add Topping: Transfer the batter into the prepared pan, spreading it out evenly. Sprinkle the reserved chocolate chips evenly over the top for a decorative and flavorful finish.
  8. Bake: Place the pan in the oven and bake for 25 to 27 minutes, or until the edges are set but the center remains slightly soft to maintain a chewy texture.
  9. Cool and Serve: Remove the blondies from the oven and allow them to cool completely in the pan. This ensures clean slicing and sets the texture. Optionally, sprinkle flaky sea salt on top before serving to enhance the chocolate flavors.

Notes

  • Browned butter adds a rich, nutty flavor that offsets the sweetness of the blondies.
  • Do not overmix the batter once flour is added to keep the texture tender and chewy.
  • Using a combination of milk, semisweet, and bittersweet chocolate chips provides a balanced chocolate profile.
  • Flaky sea salt on top is optional but highly recommended for enhancing flavor and adding a gourmet touch.
  • Allow blondies to cool completely before cutting to prevent crumbling.
  • Store leftovers in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.

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Find it online: https://kellyedylene.com/brown-butter-triple-chocolate-blondies-recipe/